Here’s a new take on fish and chips that doesn’t involve frying and all the mess that comes with it. All it takes is a good bag of potato chips, some white fish and mayo. Use thick, kettle-cooked chips for best results. The mayonnaise adds oil and a lemony flavor to the fish and helps the crushed potato chips adhere. The best thing about this recipe is that you can have dinner for two on the table in under 30 minutes.

SALT-AND-VINEGAR POTATO CHIP FISH

2 (6-ounce) cod fillets, or other white fish

¼ tsp. coarse salt

2 tsp. mayonnaise

½ cup coarsely crushed kettle-cooked salt-and-vinegar potato chips

Preheat oven to 400 degrees. Rinse fish in water and pat dry with paper towels. Arrange fish on a small parchment-lined baking sheet. Sprinkle with salt. Spread mayonnaise over top of each fillet. Cover completely with crushed chips, patting gently. Bake 12 to 15 minutes, depending on thickness of fish, until fish flakes easily with a fork. Serves 2.